Nolen Gurer Kachagolla | How to make Nolen Gurer Kachagolla

By Trisha Rudra  |  27th May 2016  |  
4 from 1 review Rate It!
  • Nolen Gurer Kachagolla, How to make Nolen Gurer Kachagolla
Nolen Gurer Kachagollaby Trisha Rudra
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Video for key ingredients

  • How to make Khoya

  • How to make Chenna

About Nolen Gurer Kachagolla Recipe

These date-palm jaggery infused chenna sandesh laddoos are extremely easy to make, and taste delicious. They're low in sweetness and are great for Diabetics and those who want to indulge in sweets without too many calories.

Nolen Gurer Kachagolla is a delicious dish which is enjoyed by the people of every age group. The recipe by Trisha Rudra teaches how to make Nolen Gurer Kachagolla step by step in detail. This makes it easy to cook Nolen Gurer Kachagolla in your kitchen at home. This recipe can be served to 15 people. You can find this dish at most restaurants and you can also prepare Nolen Gurer Kachagolla at home. This amazing and mouthwatering Nolen Gurer Kachagolla takes 20 minutes for the preparation and 10 minutes for cooking. The aroma of this Nolen Gurer Kachagolla is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Nolen Gurer Kachagolla is a good option for you. The flavour of Nolen Gurer Kachagolla is palatable and you will enjoy each and every bite of this. Try this Nolen Gurer Kachagolla and impress your family and friends.

Nolen Gurer Kachagolla

Ingredients to make Nolen Gurer Kachagolla

  • Chenna – 250 gms
  • sugar – 1 tsp OR Condensed milk – 1 tsp (I used condensed milk)
  • Nolen gur (melted date palm jaggery) – 2 tbsp
  • Khoya/mawa – 1 tbsp (optional)
  • Milk powder – 2 tbsp and a little for dusting on top
  • ghee – 1/2 tsp
  • Chopped pistachios for garnish

How to make Nolen Gurer Kachagolla

  1. Take the chenna, and in a large plate, start kneading it with the base of your palm until smooth.
  2. Mix the sugar (or condensed milk), and keeping half aside, heat a non-stick pan with ghee, and tip in the other half of the chenna-sugar mix.
  3. Add the melted gur, and khoya if using, or milk powder, and begin to quickly stir it with a spatula.
  4. Keep doing this for 7 to 8 minutes non stop.
  5. Switch off the heat and tip this back in with the other half of the chenna.
  6. The mixture will be slightly grainy and very soft.
  7. Let this cool slightly, and once you can touch it, start forming small balls with your palm (use ghee to grease hands if you find it sticking)
  8. Roll each kacha golla over crumbled mawa or milk powder, and garnish with pistachios.
  9. Serve immediately.

My Tip:

These taste best the same day at room temperature. But if storing, do not keep for more than 2 to 3 days, that too refrigerated.

Reviews for Nolen Gurer Kachagolla (1)

Reema Thukral2 years ago

such a yummy dessert